I’m trying to stick with my salad plans and made this new one. The picture in the book reminded me of a cucumber pickle which I liked to eat when I spent two summers in Taiwan. It doesn’t taste the same, but is still tasty. Don’t make the same mistake I made and try to make this salad into a complete lunch. Even though all these fantastic flavours are being added to the cucumber, you’ll still end up with a salad that mostly consists of cucumber. It does make a perfect side dish.

Recipe from Ottolenghi: the cookbook.

To make the salad more delicious, I would add a few drips of sesame oil. Definitely add some more coriander.

6 small cucumbers (about 500 g)
2 mild red chillies, thinly sliced
3 tbsp roughly chopped coriander
60 ml white wine vinegar or rice vinegar
125 ml sunflower oil
2 tbsp poppy seeds
2 tbsp caster sugar
salt and black pepper

Chop off and discard the ends of the cucumbers. Slice the cucumbers at an angle, so you end up with pieces 1 cm thick and 3-4 cm long.

Mix together all the ingredients in a large bowl. Use your hands to massage the flavours gently into the cucumbers. Taste and adjust the amount of sugar and salt according to the quality of the cucumbers. The salad should be sharp and sweet, almost like a pickle.

If not serving immediately, you might need to drain some liquid off later. Adjust the seasoning again afterwards.